4 sweet potatoes, 1 tablespoon maple syrup, 1 tablespoon of crushed pecan nuts, salt.
Sweet potato and ginger mash has been a staple favourite in this house ever since I first made it for The Boy. Today however I had foolishly used up all my ginger making rhubarb and ginger glazed pork and was forced to consider an alternative. With my creative hat on, this idea for salty, buttery mash with a seductive maple gloss and soft nuggets of pecan nuts evolved and truly, it's a magnificent mouthful.
1) Peel the sweet potatoes and slice into small chunks. Boil them for about 15 minutes until soft.
2) Crush the pecan nuts in a blender, then add the sweet potatoes, a teaspoon of butter, a good pinch of salt and the maple syrup. Pulse until the mixture has completely combined and then taste it. The balance you want is similar to salted caramel - sweet yet unctuously savoury at the same time. Add more salt or maple syrup if necessary until you have it right and then serve hot.